Beef-stuffed zucchini
1
Points®
Total time: 44 min • Prep: 14 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If you've never been a summer squash fan, one bite of this savory main course and you're destined to become a courgette convert. Humble ground beef gets gussied up with nutty Parmesan cheese, herbs, seasoned breadcrumbs and a drizzle of robust red wine for flavor and moisture. Red pepper flakes add a welcome hit of spice. Just add a chopped tomato salad to these meatloaf-stuffed zucchini-boats and you’ve got a wonderfully filling meal. Try this with ground turkey for a change of pace.
Ingredients
Cooking spray
1 spray(s)
Uncooked zucchini
4 medium, cut in half lengthwise
Egg
1 large egg(s), beaten
Table salt
½ tsp, divided
Red pepper flakes
¼ tsp
Seasoned breadcrumbs
2 Tbsp, divided
Grated Parmesan cheese
2 Tbsp, divided
Fresh parsley
1 Tbsp, Italian, minced
Uncooked lean ground beef
6 oz
Olive oil
1 tsp
Table wine
½ fl oz, red variety
Lemon
¼ item(s), large, cut into wedges for garnish
Instructions
1
Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
2
Scoop out seeds from zucchini; chop and reserve flesh. Arrange zucchini halves, cut side-up, in prepared pan.
3
In a large mixing bowl, combine egg, 1/4 teaspoon salt, red pepper flakes, 1 tablespoon bread crumbs, 1 tablespoon cheese, parsley, beef and chopped zucchini flesh; mix well.
4
Fill each zucchini half with a heaping tablespoon of beef mixture; spread into an even layer. Sprinkle beef with remaining tablespoon of bread crumbs; drizzle with oil and wine.
5
Bake until beef is cooked through and zucchini is tender-crisp; about 30 minutes. Remove to a serving platter; garnish with remaining 1/4 teaspoon of salt and tablespoon of cheese. Serve with lemon wedges. Yields 2 zucchini halves per serving.
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